The trays of doughy dumplings were brought out, steaming, diffusing the sun’s rays coming in through the panoramic windows, and carrying the distinct aroma to our nostrils, and we knew we were in for something special. They were big. No messing around. the feather-light dough was delicate and delectable, and the first bite to release the sauce - one of the stages of the obligatory process of Khinkali eating – allowed the flavorful, hearty stew inside to flow out. Once we had eaten as many as we could, the remaining few were taken away, fried, and returned to us.

The highlight for us, though, was the barbequed meat. Smoke-infused and succulent, the natural flavor of the meat was retained, through some sort of magic, and it made a lasting impression on us. We have yet to find somewhere which comes close; not even our parents’ barbeque could top it!